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Hello friends of Labor Wines!Hope that each and every one of you are enjoying some gorgeous Spring time weather and getting ready for the official start of Summer.It’s been a busy time for us at Labor Wines, with the changing seasons, travels, end of school and a new wine!

Yes ladies & gentlemen, the time has come for the release of our 2012 Pinot Noir.The 2012 harvest was outstanding!The vintage had warmer than average temperatures and an extremely dry Summer and Fall, resulting in ripe and ready wines that are bursting out of the bottle and ready for your glass to enjoy!Our wine is growing each and every day, but at last tasting had delicious flavors of Marionberries, Currants, Blackberries, Strawberries, Crushed Violets and touch of Ginger.Being that it was a warm year, we recommend putting a slight chill on the Pinot Noir and letting it come up to your desired temperature.

We will be releasing this wine in the coming weeks, so please let me know if I can put a case on hold for you and get it shipped out before the Summer Heat Wave!Looking forward to speaking with each and every one of you soon.

Happy December! Hope that all of you had a wonderful Thanksgiving and kick off to the holiday season.

For those who were celebrating Hanukkah, I hope that the eight crazy nights were filled with family and good friends. This season, it’s about being together, sharing with one another and reflecting on the year that is coming to a close. Here at Labor Wines 2013 was quite the year, but I promise you we’re definitely looking forward to 2014!

I had the pleasure of being included in a fantastic piece last week in the American Express OPEN forum by Jason Brick talking about ‘The One Thing You Need To Succeed In Business’ – which begs the question, is Passion the secret to success. You can see the piece here. I am ABSOLUTELY FLOORED that I was selected to be in the company of the three other gentlemen that were written about in the article. They are:

Please take a moment and read the piece; and if you are moved/curious/interested, please look into these amazing men. Also, I’d love to hear your opinions and thoughts about your secrets to success and what has worked for each of you. Reach out when you have time, it’d be great to chat more about this topic.

May the rest of your holiday season be warm and bright, may your homes be filled with joy and happiness and remember to tell those important to you, you love them. We here at Labor Wines just wanted to thank you for your support and friendship,

According to the Federal government, United States Department of Labor, the history of Labor Day is noted below;

Labor Day: How it Came About; What it Means

Labor Day, the first Monday in September, is a creation of the labor movement and is dedicated to the social and economic achievements of American workers. It constitutes a yearly national tribute to the contributions workers have made to the strength, prosperity, and well-being of our country.

Here at Labor Wines, obviously, Labor Day has significant meaning to us in everything we do. Not only was the original concept of our winery hatched on Labor Day weekend, we truly believe in the American worker and those who contribute to the greater good of our country. When you look at the credo on our bottle, you know this to be true as well;

Everything takes Labor to accomplish. Without Labor, there would be no end result and no satisfaction. Labor is the driving force throughout history of how to get things done. From Labor is the idea that hard work presents rewards and what better way to embrace that vision – from our hands to yours.

This Labor Day holiday, take a moment to stop, think about the sacrifices of others, thank those that you come across who are working and be truly appreciative of those who have come before us to make our United States of America, a better place. Looking forward to seeing and speaking with each and every one of you soon.

Hope that Summer has been treating you well and you’ve been enjoying some time with friends and family. There are only a few weeks left of this beautiful season (disappointing, I know), but football season is fast approaching and along with the 2013 harvest on our end. It’s an exciting time for us at Labor Wines, as we’re also going to be bottling our 2012 Pinot Noir in a few weeks (early, I know, but that’s what happens when you have a warm vintage in Oregon), before we let it sleep in the bottle until next April/May for you to enjoy in 2014.

Another small, but important piece of information for Labor is that we are now accepting credit cards! For now we are going to be taking Visa and Mastercard.

Many of you have purchased wine from us previously, but I’m not sure if you’ve had our two more recent releases, the 2011 Pinot Noir and the 2012 Riesling. I would love to have you all taste out these wines and share them with you friends. Let me know if I can arrange shipping and set you up with some new bottles.

And remember, if you have a story or pictures enjoying Labor, feel free and share with us on Facebook or via Twitter. As well, you can always email me directly, Corey@LaborWines.com or call on cell, 702.466.0987.

One of our favorite cities where you can find Labor Wines is New York City. There are so many reasons why this is the case but for me personally, I spent my childhood years growing up in New Jersey, always going to the ‘City’ for dinners, events and gatherings. Even more so, we have had the pleasure of having our wines there since the initial 2009 vintage and each month we’re getting a better presence in NYC through our distributor, RAD Grapes. When the opportunity was presented for me to host a wine dinner at Sarabeth’s Restaurant in Tribeca, I jumped at the chance!

One of my dear friends, Angela ‘Mini’ Caudle, serves as general manager and has been a very loyal supporter of Labor Wines since the beginning. She was thrilled to have us come to NYC for this occasion and visit her restaurant. In working together, we were able to pair three of our wines with 4 courses from Sarabeth’s culinary team. The evening’s menu is below, but I can tell you not only was it delicious, but the wines were a perfect pairing for each course. We were able to feature our 2011 Pinot Blanc, the 2012 Riesling and our 2011 Pinot Noir. We held the dinner on Tuesday, June 4; traditionally a quieter evening for the restaurant, but with our event, it definitely brought a buzz in that night.

The dinner was a smashing success with over 50 people attending! I had the pleasure to welcome well over 35 guests who were friends of Labor and contacts that we have known which made the evening extra special. I can’t thank enough each and every one who came out to support us on this weeknight.

The event would not have happened without the amazing guidance and support courtesy of Mini Caudle, their General Manager who is not only a fantastic industry professional, but an amazing person. I can’t thank her enough for her support for Labor Wines and dedication to what we do; allowing us to be a part of her restaurant on their wine list and host this wine dinner. In addition, her staff was fantastic; the service was impeccable and the execution by their culinary team was wonderful.

I can’t wait to return soon and hopefully host a second dinner. We will be sure to keep everyone posted well in advance. And remember, if you have a story, pictures enjoying Labor or would like to place an order, feel free and share with us on Facebook or via Twitter. As well, you can always email me directly, Corey@LaborWines.com or call on cell, 702.466.0987.

I just wanted to share with you all how honored and fortunate that we are to have been included in the article in the May 2013 issue of Entrepreneur magazine – ‘From Startup to Millionaire – The 7 Best Pieces of Advice to Get You There’ for Labor Wines. Not only is this is AMAZING news, fantastic exposure for out little growing wine label, but it is also the cover story! The issue just hit newsstands, so go out and pick up a copy! If you have a moment, take a look and see our piece is on page 90 (and you can read it here too) please share it with your friends! And, if you’re thirsty, we’ll definitely work on getting you some wine!

As a reminder, we slightly erred in our last blog post last week – the wine dinner in New York City at Sarabeth’s is going to be on Tuesday, JUNE 4th – not May 4th. My apologies, but we do hope to see you there if you’re in the Tri-State area!

Also, don’t forget, when you are enjoying a bottle of our wine, make sure to take a picture and share it with us on Facebook or via Twitter. As well, you can always email me directly, Corey@LaborWines.com or call on cell, 702.466.0987.

Some of you only know me as a Partner and Founder of Labor Wines, however my ‘day job’ is serving as the Director of Operations for The Nyman Group, our family Hospitality Consulting business where I have the pleasure to work with my father, Robert and brother, Craig. With that business, every now and then I get opportunities to give back and yesterday I was presented with that chance, speaking with a class at the Fritz Knoebel School of Hospitality Management, at the University of Denver which is also my alma mater. I put together a blog post for The Nyman Group, which you can find here to learn about my experience.

We have some great news and big plans coming up for Labor Wines, so stay tuned. Also, we just committed to our first wine dinner in New York City! We will be visiting Sarabeth’s Restaurant in Tribeca on Tuesday, May 4th with our wines. The details are being finalized as we speak but if you are interested in learning more please be sure to send me a note. As well, please feel free to share this with any and all of your friends in the Tri-State area.

We hope you are getting in the Spring spirit, and perhaps our news will help warm you up and think of sunshine and enjoying a bottle of wine or two! We wanted to let you know that the newest wines from Labor Wines are now being released! We are extremely excited for these and can’t wait to have you taste them.

The 2011 Pinot Noir is the result of a very interesting vintage where it was extremely cool for almost all of the year, until the last month of harvest when the sun came out and temperatures were extremely moderate right before harvest, allowing a true integration of sugar and acid, resulting in a very balanced wine. On the nose you have a slight smoke and spice box, with red fruits and touch of creaminess with the integration of French oak and the juice, the true hallmark of our Pinot Noir. For this year’s Pinot Noir we produced 405 cases and are really happy with our steady growth as a winery.

Our 2012 Riesling is the second white we have made and this year we wanted to change it up a touch. The fruit we were able to source comes from vines between 35-38 years old, all from vineyards in the Yamhill-Carlton and Chehalem Mountain AVA’s, 100% stainless steel fermented and has been made in a dry style. This wine has dried apricots on the nose and a touch of pears; as it warms up the Riesling takes on a viscousness with fruit, acid and sugar extremely well balanced. This is an extremely small production wine, with only 112 cases made.

The Pinot Noir is available for $25.00 a bottle/$300.00 a case and the Riesling is $18.00 a bottle/$216.00 a case, both plus shipping. If you would like to get your hands on these wines, feel free to reach out to us via the website, email (Corey@LaborWines.com) or via phone, (855.503.9463).

As well, we are currently in the process of planning our Spring schedule for visits around the country. It’s looking like we are going to have a few wine dinners/events happening, starting with Las Vegas (May and June) and possibly New York City in June as well. Be on the lookout for us to visit Colorado with a potential Arizona trip too. If you’d like us to come to your city or have any ideas, drop us a line on our Facebook page or via Twitter and we’ll try to make it happen.

We look forward to catching up with each and every one of you soon and if you’re interested in some wine from the great state of Oregon, we can definitely make this happen!

Well friends, a few days ago we were notified that a wine writer and reviewer in Memphis, Tennessee – Frederic Koppel of BiggerThanYourHead.net, had a chance to sample our Pinot Noirs from the 2009 & 2010 vintages. Knowing that we have distribution in his city and Memphis has an educated wine population and culture, we were very curious to hear what he had to say. Let me tell you, his review was fantastic!

I’ve attached a link to his post on the wines here, but to give you a brief idea, on the 2009 he says,

“In the mouth, the wine is a finely shaped amalgam of lightly sanded woody spices, dusty graphite, elusive tannins and clean, vibrant acidity, all working in concord with delicately spiced and macerated black and red fruit flavors. The finish is well-knit, sinewy, spicy.”

On the 2010, he notes,

“The ’10 is a bit spicier than the ’09, but it maintains, at all costs, a spirit of spareness and elegance that makes it easy to drink for its winsome fruity qualities yet demanding for its dry, rigorous character.”

As well, Mr. Koeppel rated both wines “excellent!” This is something that we are thrilled to share with each of you and a very happy day for us at Labor Wines as well. Stay tuned for the upcoming Spring release of our 2011 Pinot Noir and a cool surprise on the white wine front as well!

If you have a story, pictures enjoying Labor or would like to place an order, feel free and share with us on Facebook or via Twitter. As well, you can always email me directly, Corey@LaborWines.com or call on cell, 702.466.0987.

With the cooling temperatures around the country (well, for the most part), craziness in weather and storms (our hearts and thoughts go out to our East Coast friends as they recover) and sudden inundation of the holidays, we wanted to bring you some cheer and updates from Labor Wines.

As many of you know this past Sunday, the 4th, we held our first Labor Wines & Local Swine dinner for the Sunday Italian Feast, held at Nove Italiano restaurant at The Palms in Las Vegas. We were asked by our good friend, Chef Geno Bernardo to pair up on this event, with the plan to host it quarterly moving forward at his restaurant and hopefully around the country together. Chef Geno tapped into his farm in Pahrump (45 minutes outside of Vegas) for the two pigs for the dinner and all of the vegetables; quite an accomplishment actually.

The evening started with a cocktail reception featuring the very versatile Bacardi Oakheart Rum (quite delicious, if I do say so) and appetizers all pork themed, including chicharrones with pork belly and bacon caramel corn. As we moved guests into the dining room, after an introduction by Chef Geno, Rachel Wenman of the N9NE Group (owner of the restaurant) and myself, we started the 4-course feast, culminating in the slicing and presentation of the two pigs; one done in a Porchetta style, stuffed with farro and cous cous, the other which was roasted. As a finale, Geno led guests into the restaurant’s private dining room, where he unveiled the great porkiness culmination of desserts including chocolate covered bacon, bacon brittle, bacon cupcakes and bacon chocolate chip cookies.

The night was a hit! We had a wonderful collection of guests join us to kick off the inaugural event and starting making plans to host the second one. Take a look here for some photos of the event, courtesy of SpyOnVegas.com and here for photos courtesy of the N9NE Group.

We can’t wait to do it again and have a chance to embrace the Winter season with our wines and local swine. Stay tuned and watch out for upcoming details.

Additionally, we are almost to the end of our current vintages, anticipating a sell-out of the wines extremely soon. If you haven’t had a chance to get your hands on these wines, I have a few select cases that I’ve being saving for our friends. As well, as surprise, we discovered a few cases in our warehouse of our 1st release, the 2009 Pinot Noir and I’m making them available for sale! These are the last few cases, so if you’d like to have any of the wine from our inaugural vintage, let me know and I can make it happen for you.

And, to keep you in the loop, we’re going to have a few surprises upcoming as we enter into 2013 that we hope to share with you soon. We can’t thank each and every one of you for your support and friendship, as Labor Wines continues to grow each and every day.

If you have a story, pictures enjoying Labor or would like to place an order, feel free and share with us on Facebook or via Twitter. As well, you can always email me directly, Corey@LaborWines.com or call on cell, 702.466.0987.